zlacker

Looking at the article, I'm not sure I see the problem.

> Other than cost, I see no downside to avoiding seed oils and a lot of upside

The taste of food in certain recipes (that don't involve cooking the oil) varies widely with the oil used. In some recipes, canola oil tastes better than olive oil (by a significant margin - no one would eat it with olive oil).

Cost was never a factor for me (even as a student). Oil is amongst the least expensive things in the food I cook.

>>Beetle+(OP)
I mean, what you want to put in your body is up to you, but an industrial byproduct that involves a lot of chemistry seems like something I'm not a fan of. Also if you go past the history a bit: "The FDA released its final determination that Partially Hydrogenated Oils (PHOs), which include partially hydrogenated cottonseed oil, are not Generally Recognized as Safe (GRAS) in 2015."

Olive oil definitely has a flavor, but other oils are pretty neutral (I cook with avacado oil because of the high smoke point and I don't notice it really effecting anything). Also you have to keep in mind that those seed oils have a neutral flavor because they've been through a deodorizing chemical process, otherwise they'd taste/smell rancid.